Pork Loin with Raspberry Sauce Recipe

Raspberries add rub red color and fruity sweetness to the sauce that enhances Florence Nurczyk's savory pork roast. "This is an easy way to transform everyday pork into a special-occasion main dish," she writes from Toronto, Ohio.

Directions

Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 160°.

Meanwhile drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.

In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let stand for 10 minutes before slicing. Serve with the raspberry sauce.Yield: 8 servings.

Freeze option: Prepare raspberry sauce but do not add butter. Transfer to a freezer container. Place sliced roast in freezer containers. Cool and freeze. To use, partially thaw roast and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat; stir in butter. Microwave roast, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

Originally published as Pork Loin with Raspberry Sauce in Light & Tasty
December/January 2003, p12

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"I made with 1.5 pound pork tenderloin and followed to a t, except b/c of the weight difference, I baked for 55 minutes, took out of oven and covered with foil for 20 mts, it was done perfectly. Very moist and melt in your mouth. Seasoning, sauce everything was great. It was a hit in my house."